Effects of Dough Components on Rheological Properties of Fish Dough and Dough Sheet

Abstract

Abstract: In order to explore the relationship between the elasticity of fish dough sheet and the farinograph and tensile indexes, effects of dough components on the rheological properties of fish dough and dough sheet were studied by using farinoraph, extensograph, dynamic rheometer and textural analyzer. Results showed that addition of fish surimi and modified starch weakens the rheological properties of fish dough, but it enhances the elasticity of fish dough sheet after heating. Salt improves both the rheological properties of fish dough and the elasticity of fish dough sheet. The visco-elasticity is hardly influenced by surimi during heating, but it is greatly enhanced by adding modified starch and salt. The development time, stability time and maximum resistance are significantly correlative with the elasticity of fish dough sheet.

Key words: fish noodle, dough, rheological properties

LI Rui-Juan, XIONG Shan-Bai, ZHAO Si-Ming, PAN Cong-Dao. Effects of Dough Components on Rheological Properties of Fish Dough and Dough Sheet[J]. FOOD SCIENCE, 2008, 29(9): 83-86 https://doi.org/

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Effects of Dough Components on Rheological Properties of Fish Dough and Dough Sheet

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